Baby squid with smoked garlic aioli

Ingredients
For the smoked garlic aioli
1 large egg yolks
1 large smoked clove Garlic
1/2 tsp Dijon Mustard
splash muscatel vinegar
squeeze lemon juice
200ml extra virgin Olive oil
For the squid
180g baby Squid
2 tbsp Olive oil
120g firm sharp Tomatoes, such as marmande, sliced
1 banana Shallots, finely sliced
100ml white wine vinegar
100ml extra virgin Olive oil
2 tbsp Lovage, leaves

Method

1. For the aioli: whisk together the egg yolk, garlic, mustard, vinegar, lemon juice and salt and pepper, to taste. Gradually add the oil, whisking with each addition, until the mixture comes together to the consistency of mayonnaise. Taste and add more salt and pepper if necessary and set aside.

2. For the squid: remove the quill from inside the squid’s body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.

3. Heat a frying pan over a high heat. Season the squid well with salt and pepper, to taste, and rub with the olive oil. Add the squid to the pan and fry until for 3-4 minutes, or until cooked through. Remove from the pan and set aside.

4. Combine the tomatoes, shallot, vinegar, olive oil and lovage leaves in a salad bowl. Add salt and freshly ground black pepper, to taste. Top the salad with the hot squid and spoon over the smoked garlic aioli